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Maple-Roasted Root Vegetables With Sherry Vinegar

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Maple-Roasted Root Vegetables With Sherry Vinegar

Ingredients

  • 1¼ pound sweet potatoes peeled and sliced into 1-inch-thick wedges
  • 1 pound parsnips; peeled and sliced into ½-inch-thick pieces
  • 1 pound carrots, peeled and sliced into ½-inch-thick pieces
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup pure maple syrup, preferably grade b
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chicken stock
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Published 2014-09-09 12:35:28 (2 years ago).

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